Brown Sugar Peanut Butter Shortbread

Name: Brown Sugar Peanut Butter Shortbread
Total time: 50 min
Yield: Eight to ten servings
Cuisine: southern
Ingredients: 3/4 cup unbleached flour; 1/4 cup firmly packed light brown sugar; 1/4 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 8 tablespoons (1 stick) cold, unsalted butter, diced into 1/2-inch cubes; 1/4 cup good-quality, cold, lightly salted, smooth peanut butter; 1/2 teaspoon vanilla extract

By Sarah Belk

Total Time: 50 minutes
Rating: 4(68)
Comments: Read comments

Featured in: Food; Southern Light

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Ingredients

Yield:Eight to ten servings

¾cup unbleached flour
¼cup firmly packed light brown sugar
¼cup sugar
¼cup cornstarch
¼teaspoon salt
8tablespoons (1 stick) cold, unsalted butter, diced into ½-inch cubes
¼cup good-quality, cold, lightly salted, smooth peanut butter
½teaspoon vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees.
Step 2
In a food processor, mix flour, sugars, cornstarch and salt. Add butter, peanut butter and vanilla and pulse 15 to 18 times, until dough just comes together when pressed. (Dough will be crumbly; do not overprocess.)
Step 3
Pat dough into a nonstick or lightly buttered 9-inch round cake pan. Prick dough all over with a fork at 1-inch intervals.
Step 4
Bake for 35 minutes, or until deep golden brown. Mixture will look bubbly. Place on a rack and cool in the pan for 5 minutes. Cut into 8 wedges while still warm. Cool to room temperature before serving. Serve with sweet-potato ice cream.

Tip

Shortbread will keep for up to 2 weeks stored in an airtight container.

Ratings

4 out of 5

68 user ratings

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Comments

CJ7 years ago

Delicious as written, even better with reduced sugar. My husband particularly likes a variation made with almond butter. I think I prefer one made with tahini, which has the advantage of being available to folks who can't eat nuts.

Karen B.2 years ago

Wondering if I could make these chocolate PB by either adding cocoa powder or subbing part of the flour with cocoa powder. I'll let you know after I try it.

karen storey4 years ago

this crumbled and never formed a cookie

mollie4 years ago

I actually rolled the dough into a log, popped it in the fridge, then sliced, docked and baked for 12 min. they are divine!

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